Reese's Peanut Butter Cupcakes

As I mentioned in my Triple Peanut Butter Monster Cookies recipe, Dave loves Reese's Peanut Butter Cups. So when I saw this recipe on Bakerella, I knew I had to make it for his birthday.

These are probably the richest cupcakes I have ever made. They are sinfully good.

I used the recipe to make 12 large cupcakes. It would probably make 18 to 24 regular sized cupcakes. I made half of the frosting from Bakerella's recipe and it was perfect for 12 cupcakes. If you were making more cupcakes or were making a cake you would want to double the quantities for the frosting below.

 

Adapted from Bakerella, makes 12 large cupcakes 

Ingredients

1 box Devil’s Food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 bags (210 g each) Mini Reese's Peanut Butter Cups
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1/4 cup peanut butter

Directions

Preheat oven to 350 F. Line muffin pans with paper liners.

In the bowl of a stand mixer, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium and beat for an additional 2 minutes. Scrape down sides as needed. Fold in one bag of the peanut butter cups.

Pour the batter into the prepared paper liners. Make sure each cupcake gets at least one peanut butter cup.

Bake for 18 to 23 minutes or until a toothpick inserted in the centre comes out clean.

Cool the cupcakes completely.

Place the chopped chocolate in a medium bowl.  In a small saucepan over medium heat, bring the cream just to a boil. Pour the hot cream over the chocolate. Whisk until the chocolate melts. Add the peanut butter and whisk until smooth.

Allow the frosting to cool and set for a couple minutes. Using an offset spatula, spread the frosting over the tops of the cupcakes. Roughly chop the remaining peanut butter cups. Gently press the chopped peanut butter cup pieces all over the top of the cupcakes. Place in refrigerator for about an hour to set before serving.



♥  Amy

Nutella Filled Chocolate Chip Cookies

These cookies are good. Whether they are stuffed with Nutella or not.

The original recipe used muffin tins to bake the cookies, follow the link for instructions if you prefer to try that method. I found that they worked just fine on a cookie sheet.

Adapted from Two Peas and Their Pod, makes 12 to 18 cookies

Ingredients

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
12 to 18 tablespoons Nutella

Directions

Preheat the oven to 350 F. Line cookie sheets with Silpat or parchment paper.

In a bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer, cream together the butter and sugars until creamy and smooth, about 3 minutes. Add the egg and vanilla extract, beating until combined.

Add the dry ingredients and mix just until combined. Stir in the chocolate chips.

Take a large tablespoon of dough and flatten in the palm of your hand. Repeat with a second scoop of dough. Place a tablespoon of Nutella in the middle of one of the flattened dough. Place the second flattened dough over top and gently press together to seal in the Nutella. Don't stress about completely sealing in the Nutella, it does not leak excessively.

Bake cookies until lightly browned around the edges, about  12 to 14 minutes. Let the cookies cool for 10 minutes in the pan before transferring to cooling rack.

And then watch them disappear.

♥  Amy

Tiramisu

Tiramisu is one of my favourite desserts - and so easy to make!

Adapted from Simple Food by Antonio Carluccio, serves four to six

Ingredients

2 egg yolks
100 grams sugar
1/2 teaspoon vanilla extract
400 grams mascarpone cheese
80 ml heavy cream
400 ml espresso
4 tablespoons Kahlua
8 to 18 ladyfingers biscuits, depending on size
Cocoa powder, to dust

Directions

In a small bowl, whisk together the egg yolk, 80 grams of sugar and vanilla extract. Add the mascarpone and cream. Stir until combined.

In a second bowl, mix together the remaining sugar, espresso and liqueur. Dip the biscuits quickly into the liquid mixture and place them into individual bowls or glasses.

Spoon or pipe the cheese mixture over the biscuits. Dust with cocoa powder.

Keep in the refrigerator until ready to serve.

♥  Amy

Mexican Chocolate Cookies

Ever since trying the Chocolate Diablo Cookie at Tacofino, I have been striving to recreate the spicy chocolate cookie. This recipe makes a darn good cookie, maybe not quite as good as Tacofino but I think anything out of a food truck just tastes better...

 

Adapted from Cooking Channel, makes 2 dozen cookies

Ingredients

1/2 cup butter
4 ounces baking chocolate, coarsely chopped
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs
1 cup flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup chocolate chips

Directions

Preheat the oven to 325 F. Line cookie sheets with Silpat or parchment paper.

In a heatproof bowl set over simmering water, melt the butter and chocolate, whisking until smooth. Cool to room temperature.

In the bowl of a stand mixer, beat the brown sugar, sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate mixture and continue to mix until well combined.

Add the dry ingredients to the batter and mix on low speed just until combined. Fold in the chocolate chips.
Using a cookie scoop, scoop balls of dough onto the prepare cookie sheets. Bake the cookies, for 12 to 14 minutes, rotating the pan halfway through. The cookies should still be fairly soft when removed from the oven.

Allow to cool slightly before serving. These cookies are best eaten warm.



♥  Amy

Triple Peanut Butter Monster Cookies

Dave LOVES peanut butter, especially Reese's Peanut Butter.

Cookies with three kinds of peanut butter, including two kinds of Reese's Peanut Butter, are pretty much his version of heaven.

Needless to say, we have been making a lot of these cookies.

Adapted from Lemon Sugar, makes 18 monster cookies 

Ingredients

2 cups flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup peanut butter
I cup sugar
2/3 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup peanut butter chips
1/2 cup chocolate chips
Reese's Pieces candy

Directions

Combine the flour, baking soda and salt in a small bowl. Set aside.

In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract. Beat to combine.

Reduce the mixer speed to low.  Add the dry ingredients and beat just until combined. Add the oats, peanut butter chips and chocolate chips. Stir to incorporate. Do not over beat.

Refrigerate the dough for 15 minutes - if you are impatient (like we are) you can skip this step, you will just have stickier hands later on.

Preheat the oven to 350 F and prepare cookie sheets with Silpat or parchment paper.

Pour the Reese's Pieces onto a large plate.

Using a cookie scoop, drop about 3 tablespoons of dough onto the Reese's Pieces. Flatten slightly with your hand. Transfer to the prepared cookie sheets.

Bake for 12 to 15 minutes or just until the edges begin to brown.

Allow to cool on the cookie sheet for 5 to 10 minutes before moving. If you are impatient (like we are), the cookies might break when moving them. Broken cookies still taste good!

Enjoy!

♥  Amy

Recipe Rewind: Irish Car Bomb Cupcakes

An “Irish Car Bomb” is a drink which consists of a shot of Bailey's Irish Cream and Jamison's Irish Whiskey dropped into a pint of Guinness. I have never tried one myself and think I will stick to the cupcake version. 

By far one of my favourite cupcakes... the chocolate cake is so moist and rich!

Adapted from Smitten Kitchen, makes 2 dozen cupcakes

Ingredients

1 cup Guinness beer
1 cup butter
3/4 cup cocoa powder

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature

2 tablespoons Bailey's Irish Cream or 1/2 tablespoon Jamison's Irish Whiskey

2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream

Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, sugar, baking soda and salt.

In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk. 

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.

♥  Amy

Recipe Rewind: Mint Chocolate Cupcakes

The perfect green treat for St Patrick's Day!

Adapted from Annie's Eats, makes 3 dozen cupcakes

Ingredients

¾ cup unsweetened cocoa powder
¾ cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups butter
2¼ cups sugar
4 large eggs
4 teaspoons vanilla extract
1 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
2 to 3 teaspoons mint extract

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups unsalted butter, at room temperature
3 to 4 teaspoons mint extract

Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

In a saucepan over medium heat, combine the butter and the sugar. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Beat on medium-low speed for 4 to 5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla and cocoa mixture, beating until incorporated. Reduce to low speed. Add in half of the dry ingredients, then the sour cream, then the remaining dry ingredients, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk. 

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated.  Whisk in the mint extract.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl. Place the bowl over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160 F. Transfer to the bowl of a stand mixer with a whisk attachment.  Beat on medium-high speed until stiff peaks form, about 10 minutes.

Reduce the speed to medium and gradually add the butter, about 2 tablespoons at a time, until combined.  If the frosting "curdles", continue to beat on medium-high speed for 3 to 5 minutes and the icing will come together. Stir in the mint extract and tint with food colour if desired.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or gold sprinkles.

♥  Amy

Red Velvet Whoopie Pies

For this years Valentine's Day treat I was inspired to try something other than cupcakes. Pinterest was full of inspiration but ultimately I gravitated to the cheerful, colourful Red Velvet Whoopie Pies with cream cheese filling. It took me awhile to settle on the perfect recipe but I found it - the cookies are a dense, chocolatey cake style cookie - exactly what I was hoping for!

To make heart shaped cookies, trace hearts onto your parchment paper - I used the template below. Place the parchment paper ink side down on your baking sheets. Transfer the batter to a piping bag with a 1A round tip. Pipe the batter in a v-shape within the heart template on the parchment paper.

Adapted from Beurrista, makes 18 2" cookie sandwiches

Ingredients

2½ cups flour
3 tablespoons dark unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup plus 1 tablespoon canola oil
½ cup plus 2 tablespoons buttermilk
½ cup butter, softened
¾ cup brown sugar, firmly packed
¼ cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ to 1 tablespoon red gel food colouring

2 cups icing sugar
½ cup butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

In a large bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. In a small bowl, combine the canola oil and buttermilk.

In the bowl of a stand mixer, cream the butter until smooth. Add the sugars and beat on medium speed until light and fluffy, about 5 minutes. Add the egg and vanilla extract. Beat to combine.

Scrape down the sides of the bowl. Add the red food colouring and mix on low speed until incorporated.

Add the flour mixture in thirds, alternating with the buttermilk mixture. Beat just until combined. Scrape down the sides of the bowl and mix for a few more seconds.

Use a ice cream scoop or piping bag to form cookies on the baking sheet spaced about 1 inch apart. Bake for 10 minutes or until a cake tester inserted in the cookies comes out clean. Allow the cookies to cool completely.

To make the filing, in the bowl of a stand mixer fitted with a whisk attachment, beat the butter until it is smooth. Add the cream cheese and beat until fluffy.

Add the sugar and vanilla. Beat on high speed until smooth and fluffy. If the mixture is too stiff, add a tablespoon of milk or cream and continue beating.

Transfer the filling to a piping bag with a large round tip. Pipe the filling onto the bottom side of half of the cookies. Place a second cookie on top being careful not to squeeze out the filling.

Keep in the refrigerator until serving.

♥  Amy

Recipe Rewind: Red Hot Cupcakes

Who doesn't love red hot candies?

Adapted from Cupcake Blog, makes two dozen cupcakes

Ingredients

1 cup butter, softened

2 1/2 cups sugar
4 large eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 cup milk
2 teaspoons vanilla

1 cup butter, softened
3 cups icing sugar
3/4 cup red hot candies
4 tablespoons milk

Directions

Preheat the oven to 375 F. Line a muffin tin with cupcake papers.

In a stand mixer, beat the butter until softened. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well.

Combine the dry ingredients in a small bowl and whisk to combine. Measure out the milk and vanilla into a small bowl and stir to combine.

Add a third of the dry ingredients to the butter mixture and beat to combine. Add half of the milk mixture and beat to combine. Continue alternating between the dry ingredients and milk mixture until fully incorporated.

Scoop the batter into the cupcake papers, fill to about 2/3 full.

Reduce the oven temperature to 350 F and bake for 22 to 25 minutes or until a cake tester comes out clean. Allow to cool completely.

In the meantime, make the frosting by beating the butter in a stand mixer with a whisk attachment at medium-high speed until creamy. Slowly add the sugar. Pulse the red hot candies in a blender until powdered and then add to the icing. Add the vanilla and milk and continue beating until light and fluffy. Frost cool cupcakes.


♥  Amy

Paleo Chocolate Ginger Cookies

These cookies are rich, moist and chewy... and paleo friendly!

Adapted from Multiply Delicious, makes one dozen cookies

Ingredients

10 dates, pitted and chopped
1 tablespoon maple syrup
1/3 cup coconut oil
2 eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1/2 cup almond flour
1/4 cup cocoa powder
2 tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup dark chocolate chips

Directions

Preheat oven to 350 degrees. Line two baking sheets with Silpat or parchment paper.

Add the dates to a small bowl with 1 tablespoon water and microwave on high for 30 seconds.  Mash dates with a fork until they form a thick paste. 

In the bowl of a stand mixer, add the date mixture, maple syrup, coconut oil, eggs, molasses and vanilla extract. Mix until combined. 

Add the almond flour, cocoa powder, baking soda, salt, ginger, cinnamon and cloves, mixing until combined, scraping the bowl as needed. Stir in the chocolate.

Spoon heaping tablespoons of dough onto the prepared cookie sheets, leaving at least an inch between cookies.  Bake 8 to 10 minutes.

♥  Amy

Devil's Food Cake

My favourite chocolate cake recipe is the Guinness chocolate cake I use for the Irish Car Bomb Cupcakes - unfortunately it is not always appropriate to serve a beer based cake and I have not figured out a reasonable substitute...

I tried Martha Stewart's Devil's Food recipe for the Blackberry Swirl Cupcakes I made for a friend (beer and blackberries did not seem to go well...). It is not as rich and moist as the Guinness chocolate cake but it did make a nice spongy cake that worked perfectly for cupcakes.

I will post the remainder of my Blackberry Swirl Cupcake recipe soon.

Adapted from Martha Stewart, makes 36 cupcakes
 
Ingredients

3/4 cup unsweetened cocoa powder

3/4 cup hot water

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoons salt

1 1/2 cups butter

2 1/4 cups sugar

4 large eggs, room temperature

1 tablespoon pure vanilla extract

1 cup sour cream

Directions

Preheat the oven to 350 F. Line standard muffin tins with paper liners.

In a small bowl, whisk together the cocoa and hot water until smooth. In another bowl, whisk together the flour, baking soda, baking powder and salt.

Melt the butter. Combine the melted butter and sugar in the bowl of a stand mixer. Beat until mixture is cooled, about 4 to 5 minutes.

Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and cocoa mixture. Beat until combined.

Reduce the speed to low and add the flour mixture in two batches, alternating with the sour cream, and beating until just combined.

Divide batter evenly among prepared muffin tins, filling no more than 3/4 full. Bake until a cake tester inserted in centers comes out clean, about 20 minutes. Allow to cool completely before frosting.





♥  Amy

Mint Chocolate Meringue with Strawberries

I pinned this recipe forever ago and was quite happy when some friends invited us over for dessert so I finally had an excuse to make it. Even their 2½ year old loved it. Apparent he keeps asking if I will come over again with a "white cake".



Meringues always sound intimidating but are actually quite easy. They just require a lot of time, a gentle touch and some patience.

They are the perfect dessert for summer entertaining since most of the work can be done the day before and then quickly assembled before serving.

Adapted from Today's Nest, serves six

Ingredients

3 egg whites
¾ cup superfine sugar
1 tsp cornstarch
1 ½ ounces semisweet chocolate, grated plus additional for garnish

8 ounces semisweet chocolate, coarsely chopped

1 1/2 cups heavy cream
2 tablespoons fresh mint leaves, finely chopped plus additional for garnish
2 tablespoons superfine sugar

2 cups strawberries, sliced

Directions

Preheat the oven to 275°F. On a piece of parchment paper draw three rectangles approximately 4 inches wide and 10 inches long. Place the parchment on a baking sheet and set aside.

If you don’t have superfine sugar, simply pulse granulated sugar in your food processor or blender for about 30 seconds. Do not use icing or powdered sugar.

Beat the egg whites in the stand mixer fitted with whisk attachment until soft peaks form. Add ½ cup of the superfine sugar and whisk until mixture is quite stiff and glossy. Fold in the remaining sugar, cornstarch, and grated chocolate just until incorporated. Folding must be done very gently as to not deflate the egg whites.

Fill a pastry bag fitted with a ½ inch plain tip or large star tip. Pipe lines of batter to fill the rectangles on the parchment paper. Be sure your lines of batter touch slightly to keep the meringue in one solid piece.

Bake for 45 minutes. Rotate tray. Bake another 45 minutes. Turn off the oven and allow the meringues to cool completely inside the oven.

Once the meringues are cool, melt the chocolate in a heat proof bowl over a simmering pot of water, stirring until smooth. Spread the chocolate on the bottom of the meringue layers. Set aside.

To make the whipped cream filling, add the sugar, mint and cream to a chilled bowl and whip to soft peaks.

When ready to assemble, place one of the meringues on the serving dish. Spread half of the whipped cream on top of the meringue. Cover with a layer of strawberries. Add another meringue, followed by the remaining whipped cream and another layer of strawberries.

Add the final meringue. Garnish with a dollop of whipped cream, strawberry slices, mint leaves and grated chocolate.

 

Be gentle with meringues while assembling as they are extremely fragile.

Refrigerate until serving. For best results, cut with a very sharp serrated knife using a sawing motion.

♥  Amy

Whipped Chocolate Ganache Frosting

Another recipe from David's birthday party that I didn't manage to get a photo of...

I made this frosting to top chocolate Guinness cupcakes using the same cake recipe from the Irish Car Bomb cupcakes I made for St. Patrick's Day.

This is very rich, very chocolaty frosting. I like that it contains no added sugar!

A single recipe frosts about 12 cupcakes.

Adapted from Martha Stewart, makes about 2 cups

Ingredients

8 ounces semisweet or bittersweet chocolate
1 cup whipping cream
1/8 teaspoon salt, optional

Directions

Coarsely chop the chocolate using a serrated knife. Place in a medium bowl and set aside.

In a small sauce pan, bring the cream just to a boil over medium-high heat. Pour the milk over chocolate and add salt. Do not stir. Let stand for 10 minutes.

Stir with a whisk until smooth and shiny. Scrape the sides of the bowl with a rubber spatula to incorporate all of the chocolate. At this point the mixture can be cooled and used as ganache.

To make the whipped frosting, let the ganache cool to room temperature, about one hour, stirring occasionally. Transfer the ganache to the bowl of a stand mixer with a whisk attachment. Whip on medium-high speed until light and fluffy, about 2 to 4 minutes.

♥  Amy

Cherry Cola Float Cupcakes

Another fun summer cupcake inspired by a classic treat!

I cheated on this recipe and used a cake mix from the box - mostly because I could not find a good chocolate cake recipe that would allow me to incorporate both cherry pie filling and cola - but also because we are all allowed to cheat every once in a while...

The whipping cream frosting works well if you will be serving immediately or if you can keep them refrigerated until serving. I made these for Dave to take into work so I need a slightly "sturdier" frosting. I used my flour-based butter cream frosting recipe with out the vanilla beans and a package of powdered dessert topping mix (Dream Whip or Whip It) added in the final step to replicate the whipped cream taste.

For an extra cherry treat, scoop out the middle of the cupcakes before frosting and fill with a spoonful of cherry pie filling.

Makes 24 cupcakes

Ingredients

1 package Devil's Food cake mix
2 eggs
1 1/2 cups cola or root beer
1 21 ounce can cherry pie filling

1 1/2 cups heavy cream, chilled
4 tablespoons powdered sugar
1 teaspoon powdered dessert topping mix, optional

Maraschino cherries, for garnish

Directions

Preheat the oven to 350 degrees. Line two standard muffin pans with cupcake liners.

In the bowl of a stand mixer, combine the cake mix, eggs, cola and pie filling. Mix just until incorporated.

Fill each muffin tin about 2/3 of the way full. Bake for 18 to 20 minutes until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Allow to cool completely.

For the whipped cream, beat the cream in a chilled bowl with whisk attachment or hand mixer on low speed. Add the dessert topping mix then begin to add the powdered sugar one spoonful at a time. Increase the speed to high and whip the cream until it holds stiff peaks.

Using your favorite tip, pipe the whipped cream onto the cupcakes and top with a maraschino cherry.

  

♥  Amy

Paleo Coconut Fudge

Food for backcountry activities - skiing and hiking - has been one of our big stumbling blocks with our paleo diet. When Dave headed out for a week of backcountry skiing at Icefall Lodge, I made a big batch of coconut fudge and it was a huge hit. Just the right amount of sweetness and a good hit of calories to provide the energy necessary for long days of skiing. This is not an everyday snack.

From Make it Paleo, makes 12 squares

Ingredients

1 cup coconut butter (or 3/4 cup coconut oil and 1/4 cup coconut flour)
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 teaspoon salt
1/4 cup cocoa powder
2 tablespoons maple syrup

Directions

Melt the coconut butter in a medium bowl in the microwave.

Add the remaining ingredients and mix until smooth. Transfer to a loaf pan lined with wax paper. Smooth flat with a spatula. Refrigerate over night, until firm.

Cut into squares and serve.

♥  Amy